Trimona contacted me to review their Bulgarian yogurt. Although I eat sweetened & flavored yogurts, except for cooking and baking, I don’t usually like plain yogurt. I usually avoid the yogurt sauce at Middle Eastern restaurants and hold the raita at Indian restaurants.
The one exception was a visit to a Serbian restaurant several years ago. They served me some of their homemade yogurt with the grilled sausages I ordered and it was so good I finished every last spoonful. I was excited to try the Bulgarian yogurt since the country is so close to Serbia, I expected the flavor to be similar. I was right.
Bulgarian yogurt is thick and creamy, although not as thick as Greek yogurt and it has far less tang than most plain yogurts so that I was able to enjoy it completely on its own. In the Eastern European countries of Bulgaria, Serbia, Macedonia and Croatia, yogurt is eaten with just about everything and they have been making it for thousands of years and have mastered the technique well.
Additionally, Trimona is very affordable at only $4.99/one quart at Whole Foods. Organic and made right here in New York up in the Catskill Mountains, purchasing Trimona supports a local food artisan.
To complement the Bulgarian yogurt, I wanted to create a traditional Bulgarian breakfast. I started with this rustic basic bread, eaten throughout the Balkan countries of Bulgaria, Serbia and Macedonia. This bread is easily made as it has only 1 rising.
- 1 cup milk
- 1/4 cup butter
- 2 tablespoons sugar
- 1 pkg. dry active yeast (2 1/4 teaspoons)
- 5 cups bread flour
- 1 1/2 teaspoons salt
- 3/4 cup Trimona Bulgarian yogurt
- 1 egg
- 1/4 cup vegetable oil
Heat milk and butter until the butter melts. Remove from heat and cool to lukewarm, 115 – 120 F. Add sugar and stir to mix. Sprinkle yeast on top and leave for 5 minutes, until it turns foamy.
In a small bowl, whisk together the egg, yogurt and oil.
In an electric mixer, combine the flour and salt. With the paddle attachment, add the yeast mixture and the yogurt mixture. Mix for a minute until the dough turns shaggy.
Switch to the dough hook and knead for about 3 minutes until dough is smooth and elastic. The dough will be a little bit stiffer than traditional bread doughs.
Smooth out the dough by hand and place in a lightly greased bowl. Cover with plastic wrap and kitchen towel. Leave to rise for 1 hour, until doubled in size.
Place parchment paper on cookie sheet and spray with non stick spray.
Form into a round loaf and place on cookie sheet. Mark an x in the center.
Bake for 1 hour, until dough sounds hollow. Let cool for 10 minutes before slicing.
I LOVE this bread and I realized why. This is the hard dough bread we eat in the Caribbean, which I never knew how to make myself and would just purchase it, as my parents did. I referenced it here. I always like this kind of white bread which isn’t too soft that it sticks to the roof of your mouth. It’s a white bread with substance and texture. I doubt the Caribbean version is made with yogurt, but its the same single rise methodology.
It’s a very rustic bread and is filled with so many childhood memories as I remember my Dad, who is gone now, just breaking off chunks of it to have with his morning coffee. As I ate this bread, nostalgic memories just came over me. I am so happy I learned this recipe!!!
This bread has an amazingly soft interior and with a really crusty exterior just like Caribbean white bread!!!
For your complete Bulgarian breakfast, have Pogacha with Trimona Bulgarian yogurt, fresh berries and elderberry jam. Very popular in Europe, I was able to pick up this Elderberry Jam at the Union Square Farmer’s Market a few months ago by Beth’s Farm Kitchen. I discovered it several years ago from the Amish and instantly became a fan. You can only get it for a few weeks out of the year. If you’ve never had it, I highly recommend it.
I decided this Bulgarian Pogacha was the best excuse to break the seal on the jar and open it up!
Trimona Bulgarian Yogurt is kind enough to sponsor a giveaway for one of my lucky readers. Simply enter the details below for your chance to win and one lucky winner will be announced in 14 days. Don’t forget the bonus entries!
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Note: This is a sponsored post. However, all comments and opinions are the honest reactions of Chef Mireille.
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